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About


Tom Sperduto

Tom’s career in hospitality started in his hometown of Northport, New York. It was there, under the tutelage of Dino Pinelli, where he learned the basics of running and managing a restaurant. Tom was a school teacher for several years, and during that time he continued to work summers and weekends at Danny Meyer’s Eleven Madison Park.
It was at Eleven Madison where he was introduced to enlightened hospitality. After five years, Tom decided to curtail his teaching career and put his full energy into the restaurant business. Tom has worked as floor manager at Clinton Street Baking Company, opening GM of Community Food and Juice, and later Assistant General Manager of craftbar. Tom loves a negroni.

Bob Lenartz

Bob’s career in the food industry began in the late 1970’s when he served as a food service officer in the U.S. Navy. Upon leaving the service, he moved to New York where he worked at the South Street Seaport haunt, Gianni’s.
In the last decade Bob, his brother John, and his wife Patty have opened Slope Cellars and Windsor Wines, two wine shops focused on artisanal wines and spirits. Bob loves a cold, spicy, Virgin Mary on Sunday morning right before church.

Peter Cooke

Peter has been a part of the restaurant industry since he was fifteen. In high school, he worked as a busboy, dishwasher and on the line at a gastropub in his hometown of Corning, New York. In the summer of 2010 he started under Chef Chris Vanderwalt, of the Ausable Club nestled in the Adirondack Mountain National Park. Peter routinely got his ass kicked on the line and decided, against his Chef's recommendation, to dedicate his life to cooking.
After graduating from the University of Massachusetts, Amherst, he moved to NYC and enrolled in the French Culinary Institute. Upon graduating, he worked for three years at Tom Colicchio’s Craftbar where he worked his way through the line. In 2015 Peter joined the Krupa team as Executive Sous and is now crushing it as Head Chef. Peter needs a dash of bitters in his gin and soda.
Oh, Hello!,
We can't wait to see you at Krupa. We have greatly missed y'all and are excited to have you back. Please take a minute and read through our game plan for when you are here dining with us.

Fair Weather, Back Yard Garden Reservations: We are currently accepting Fair Weather Reservations for our Backyard Garden. We have allotted 75 minutes for all reservations so please be on time :). This will allow us to maintain social distance and cleaning requirements required by New York State. We are currently taking reservations for parties up to 10 people.

Rain: Our backyard does have a retractable sun & light rain awning. In the event of heavy rain we may have to cancel your reservation. We will notify you by calling the phone number provided when you make your reservation.

Ordering & Service: In the attempt to create a safe working environment for both guests and Staff we will be changing the style of service up a bit and have you order your full meal in the front. We will then run everything out to you. If you do need to come inside to use the restrooms or to order something additional please use your mask and refrain from touching anything.

Masks: Krupa's staff will be wearing masks at all times. Guests, meanwhile, are required to wear masks whenever they are not seated at their table - arriving at check-in, walking to the restroom, or anything in between.

Distancing: Tables will be six feet apart, at minimum. While you're on premises, we request that you follow the same social distancing habits you've likely mastered in quarantine.

Behind the scenes: Every morning before coming into work, all staff take a COVID-19 screener. Once here, they use clean masks throughout their shifts and follow rigorous hand-washing and health requirements. All surfaces of the restaurant are sanitized frequently, and we keep deliveries to the restaurant from outside vendors to an absolute minimum.
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